In a large bowl, combine the cornstarch, salt, black pepper, garlic powder, and paprika. Toss the chicken pieces in the mixture until every surface is well coated.

Heat the vegetable oil in a large skillet over medium-high heat for 2 to 3 minutes until shimmering but not smoking. This ensures crispy, not greasy, chicken.

Add the coated chicken pieces in a single layer without overcrowding the pan. Cook for 5 to 7 minutes, turning occasionally with tongs, until golden brown and the internal temperature reaches 165 degrees F. Work in batches if necessary.

Remove chicken from heat and let rest on a wire rack for 1 minute to keep the coating crispy while juices redistribute.

In a small bowl, whisk together the mayonnaise, sweet chili sauce, and sriracha until completely smooth. Taste and adjust sriracha to your preferred spice level.

To assemble the bowls, start with a generous scoop of jasmine rice as the base. Arrange the crispy chicken on one side.

Add the shredded lettuce, diced cucumber, shredded carrots, and green onions in separate sections around the bowl for restaurant-style presentation.

Drizzle the bang bang sauce in a zigzag pattern across the top for sauce in every bite without making the bowl soggy.

Sprinkle with sesame seeds right before serving. Serve immediately and enjoy.